Makes 24
As I was updating this recipe and giving it a go in the Thermomix, I had a very happy (and very delicious) accident. I had run out of shortcrust pastry and only had puff, so puff pastry was going to have to do, and do it did! The quiches were just as delicious with puff as with shortcrust, if not more so. These quiches are not pastry-ist that’s for sure!
Of course, you can knock yourself out with fillings and seasonings of your choice, but I wanted to use what I had in the fridge. For a vegetarian version, skip the ham and add some other veggies instead. There’s so much to love about these quiches, not least that they have only four ingredients! They’re super quick, super easy and are great for picnics, parties, lunch boxes and especially warm from the oven for breakfast too!
Ingredients
4 eggs
2 tablespoons water
3 sheets frozen short crust or puff pastry
90g shaved ham
100g frozen corn kernels, cooked and drained
How to – Traditional
- Preheat oven to 200 C/180C fan-forced.
- Whisk eggs and water together in a large jug and season well.
- Lightly grease two 12-hole (1 tablespoon/20ml) shallow round-based patty pans.
- Using a 7cm cutter, cut 24 rounds from the pastry sheets. Gently press pastry rounds into pans.
- Divide ham and corn between pastry cases and top with egg mixture.
- Bake for about 25 minutes or until quiches are set and browned lightly.
How to – Thermomix
- Preheat oven to 200 C/180C fan-forced
- Lightly grease two 12-hole (1 tablespoon/20ml) shallow round-based patty pans.
- Add eggs, ham and corn to TM bowl and season well. Mix for 20 seconds on reverse speed 1.
- Using a 7cm cutter, cut 24 rounds from the pastry sheets. Gently press pastry rounds into pans.
- Use a tablespoon to divide the mixture between the pastry cases.
- Bake for about 25 minutes or until quiches are set and browned lightly.
Other info
Prep and Cooking time: 40 minutes
Tip! These is a great way to use up any left over egg yolks.
